Prep Time:
10 mins
Cook Time:
10 mins
Cool Time:
10 mins
Total Time:
30 mins
Servings:
16
Yield:
16 cookies
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Mix together peanut butter, 3/4 cup plus 2 tablespoons brown sugar, egg, baking soda, vanilla, salt, and nutmeg until combined. Mix in mini chocolate M&Ms.
Scoop out 1 1/2 tablespoon sized balls of dough and place 1 inch apart on the baking sheets. Flatten dough balls to about 1/2 inch thickness.
Bake in the preheated oven until tops of cookies begin to slightly crack, about 10 minutes. Allow cookies to cool 10 minutes on baking sheets before removing to a wire rack to cool completely.
Cook's Note:
I used a natural and unsweetened peanut butter for this recipe. Depending on the kind of peanut butter you use, you may need to adjust the amount of brown sugar and salt to better suit your tastes.
Nutrition Facts (per serving)
| 173 | Calories |
| 10g | Fat |
| 19g | Carbs |
| 5g | Protein |
